So I wanted to prepare a post ready for pancake day. I do love pancake day because it’s another excuse to eat more pancakes! Ordinarily my family stick to the usual thin pancakes, sultanas and lemon juice with a sprinkle of sugar. I do love these but I have decided to cook something different for you to try. Considering most of my cooking and reviews so far have been American style barbecue based, I though I would stick with that theme and cook American style pancakes, topped with banana in butterscotch sauce. It’s my first time making butterscotch sauce actually but I definitely liked it.
I have to say… They are pretty incredible pancakes. Even if you don’t like butterscotch sauce I would definitely suggest cooking the pancakes. They are just as good with blueberries, maple syrup, bacon, lemon juice and raisins or pretty much anything else you can imagine would go with pancakes. Light and fluffy… They are really good and I 100% recommend you give them a try if you don’t already eat them regularly.
Just in case you don’t know how to make this. Here’s how:
135g plain flour
2 tbsp caster sugar
1 tsp baking powder
1 large egg, lightly beaten
½ tsp salt
2 tbsp melted butter (allowed to cool slightly), plus extra for cooking
100g caster sugar
300ml of double cream
2 large bananas
1. So first of all we need to prepare the batter mix. Apparently, it’s best to leave it rest for a while before using it so this gives plenty of opportunity to do that. In a large bowl mix together the flour, salt, baking powder and caster sugar.
2. In a separate bowl mix together the beaten egg and milk. Once combined, add the butter.
3. Pour the egg and milk mixture into the flour bowl. Stir together until the mixture is smooth.
4. Now we can start the butterscotch sauce. Heat the caster sugar with a couple teaspoons of water over a medium heat until it turns into a golden brown colour. Don’t mix it or shake the pan at all during this time. I know it is tempting…. but don’t.
5. Once the sugar is golden stir through the butter and bananas. Once melted, take the sugar off of the heat and pour in the double cream. Mix this together until you have a lovely butterscotch sauce. Turn the heat off but leave the pan on that ring just to keep it warm if you can – don’t let it cook.
6. Back to the pancakes. Heat the pan over a medium heat and add a small knob of butter. Once the butter has melted, ladle in some of the pancake mixture.
7. Once you start so see bubbles coming through the surface of the pancakes it’s probably ready to flip over. Unlike the traditional pancakes I am used to, you can just use a spatula to turn the pancakes. Showing off is not necessary… Unless you really want too.
8. Once it is cooked you can plate it up or put it into the oven to keep warm. They are better fresh out of the pan. Stack a couple of pancakes onto your plate when you are ready to eat. Pour over the banana butterscotch mixture and enjoy!
Tip. Unless you really really like butterscotch sauce…. Don’t pour too much over your pancakes. It’s a fairly strong flavour and you want to taste the pancakes. Less is more in my opinion.
If you do give these pancakes a go… Please let me know. I would be very interested to hear what you think 🙂
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Written by Tomos Newland-Jones @MrNewland66